Goat's Cheese Salad

Cook Time 30 minutes

Servings 2

Ingredients

Olive oil for shallow frying 

2 x 80g crottins de chevre (or a firm aged goat’s cheese ideally with thin crust), cut into rounds

¼ cup plain flour 

1 egg, whisked with splash of milk 

1½ cup of breadcrumbs 

2 handfuls of mixed lettuce leaves 

2 tbsp hazelnuts, toasted and chopped

1 ripe tomato, chopped

Salt and pepper  

Baguette, to serve 

Dressing

1 tsp honey

1 tsp Dijon mustard

1 tsp white wine vinegar

Salt and pepper, to taste

Method

For the dressing, mix all ingredients together with olive oil.

Lightly flour the cheese rounds. Shake the excess flour off then dip into the egg mixture followed by the crumbs. Heat a frying pan and add enough oil to cover the base of the pan. Fry the cheese for 30 seconds on each side or until golden brown. Place on some paper towel to drain off any excess oil.

Dress salad leaves and tomato with the dressing. Portion into shallow bowls and top with warm goat’s cheese and a sprinkle of hazelnuts. Serve with crusty baguette.